Drain the liquid from the red kidney beans. Measure 1½ cups of the red kidney beans and save the rest for another use. Pat the diced chicken breast dry with paper towels. Season with salt and pepper.

Heat 1-2 tbsp. of cooking oil in a nonstick sauté pan over medium heat. When the oil is hot, carefully add the diced chicken breast and cook for 3 min, turning the pieces occasionally to brown on all sides.

Add the diced bell peppers & onions and season with half of the Creole spice. Cover the pan and cook for 3 min, stirring occasionally. Add the jambalaya sauce, then cover and cook for 3 min. Turn off the heat. For a richer sauce, stir in 1 tbsp. of butter (optional).

While the stew is cooking, heat ½ tbsp. of cooking oil in a second nonstick sauté pan over medium-low heat. When the oil is hot, carefully add the harvest rice medley. Season with salt and half of the remaining Creole spice. Stir in the red kidney beans and cook for 2-3 min, or until heated through. Season to taste with salt and more Creole spice as desired. Turn off the heat.

Transfer the red beans and rice to serving bowls and top with the Creole chicken stew.